This recipe is an example of how cashew nuts can be blended with tofu to make an eveu richet; creamier sauce. It uses Veggie Cutlets fort he "meat." People always Lil(e it and ask for the recipe. The Island Stroganoff variation uses coconut milk and comes from our daughter Kathy, who lived in the Cayman Islands.
3/4 cup cashew nuts
1 cup tofu
1 cup water
2 tablespoons Bragg Liquid Aminos
2 tablespoons Beef-Like Seasoning
2 tablespoons onion powder
3 tablespoons yeast flakes
2 cups water
l onion, sliced into thin strips
l cup or more canned mushrooms, or 2 cups fresh, sliced mushrooms
2 cups Veggie Cutlets cut or torn into pieces (canned gluten pieces such as Worthington Skallops may be used)
1. Place ca shews and tofu in blender with 1 cup water; blend until smooth.
2. While blending, add seasonings and then the remaining 2 cups water after blend is smooth.
3. Meanwhile, saute onions and mushrooms in a sma ll amount of water until tender. Stir in the blended tofu mixture and the gluten pieces. Heat to serving tempera ture; do not boil, or the texture may become slightly curdled.
4. Serve over brown rice or pa sta. Variation: Island Stroganoff Replace cashew nuts, tofu, and wafer with 1 can coconut milk; omit yeast f lakes and add 1/2 tea5poon thyme.
